Saturday, January 5, 2013

Crock Pot 101

I love my crock pot and use it as often as possible. My addiction is so bad, I don't even bother putting it away.
I have 3 assorted sizes, a regular large oval one, a smaller one for sides, and a little one for dips.
My aunt has the same crock as I do, except hers came with an extra insert, she has the normal open one as well as one that is split in half so you can make two separate dishes.

One cannot measure the level of jealousy.

This is the idea I am trying to convey...

1. When shopping for a crock pot, get one with a removable crock. If you get one that is not removable, you will get annoyed cleaning it and will stop using it. This is not acceptable. If you already own one without a removable crock, invest in slow cooker liners.

2. When cooking in your slow cooker, the low setting is about 200 degrees F and the high setting is about 300 degrees F. Depending on the age of your crock, this can vary. Be familiar with your crock pot’s cooking habits.

3. One hour on high is equal to two hours on low.

4. A slow cooker should be at least ½ full to ¾ full for best results.

5. DO NOT LIFT THE LID TO STIR. Each time you lift the lid, enough heat will escape that the cooking time should be extended 20-30 minutes.

6. For food safety reasons, it’s a good idea to cook on high for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to low and finish cooking.

7. Experts recommend you do not put frozen foods in the crock pot. All foods should be defrosted before cooking so the food temperature can reach the minimum 140 degrees F as soon as possible.

8. Remove cooked food from the crockpot or liner before you refrigerate. The crock is made from such a thick material, the food won’t cool down quickly enough to prevent the growth of bacteria.

9. When seasoning your recipe. Add all seasonings at the end of the cooking time. The amount of low and slow cooking can rob these spices of their flavors. Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time.

Print hints

No comments:

Post a Comment